Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Easy Pate Sucree 3.7 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for 12 mini pies or 6 tartlets Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies. Ingredients 1 ¼ cups all-purpose flour 4 ½ teaspoons sugar ½ teaspoon salt ½ cup (1 stick) cold unsalted butter, cut into small pieces 1 large egg yolk, lightly beaten 2 tablespoons ice water, plus more if needed Directions Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days) Variations Citrus Variation: Make recipe as directed; add 1 teaspoon grated orange zest and 1/2 teaspoon grated lemon zest with the dry ingredients. Rate it Print